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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Fire-Roasted Tomato Salsa

Source: dLife

Fire-roasted tomatoes combine with chile and red onions to make a delicious salsa.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	38.8

Total Carbs	7.3 g

Dietary Fiber	1.0 g

Sugars	3.7 g

Total Fat	0.9 g

Saturated Fat	0.1 g

Unsaturated Fat	0.1 g

Potassium	34.7 mg

Protein	1.0 g

Sodium	380.0 mg

Dietary Exchanges 0.9 Fat, 1.3 Vegetables, 0.0 Fruits, 0.3 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 each Chile Peppers, jalapeno, whole 2.0
2 oz fresh chopped red onion 0.3333
0.3333 cup fresh cilantro 0.25
0 1/4 cup fresh lime juice 0.75
0 3/4 tsp salt 2.0
2 lb fresh tomatoes 1.0
1 oz olive oil 0.5
0 1/2 tsp salt 0.25
0 1/4 tsp black pepper

Directions

To prepare Grilled Tomatoes: Use charcoal fire or gas grill for covered direct grilling over medium-high heat, or use your oven's broiler.
Using a large bowl, toss tomatoes with oil, salt and pepper. With long-handled basting brush, lightly oil grill rack. Place tomatoes on hot rack. Cover grill and cook tomatoes, turning once, until tomatoes begin to char and soften, aout 8 to 10 minutes.
While tomatoes are grilling, and using tongs to handle, place whole jalapeno on the same grill rack and cook over medium-high heat. Turn occasionally, until skin is charred and blistered, about 8 minutes. Transfer jalapeno to cutting board and cool.
Using gloves, remove stem, skin, and seeds from jalapeno; discard. Finely chop jalapeno. Chop tomatoes.
In a separate bowl, combine jalapeno, tomatoes with any juices, onion, cilantro, lime juice, and salt. If not serving immediately, cover and refrigerate up to 3 hours. Serve with tortilla chips.